Since I apparently don't have two cupcake pans, I made a batch of regular sized cupcakes and a batch of mini-cupcakes. Conveniently I had the right size papers for each. Once they were baked and cooled, I pulled them out of the pan (I baked them without the papers) and set them upside-down on cupcake papers which I had semi-flattened. Each one was topped... or bottomed if you will, with glaze and then finished with a swirl of frosting. They seemed to go over well at the office as I only brought a few of my 24 mini, 10 full size cuppycakes home with me.
For those of you who asked for the recipe, here it is. I'll note which options I used as there are a few alternatives (and one recipe reading error in my version).
Mojito Cake
1 box white cake mix
1 cup club soda
1/3 cup vegetable oil
1/4 cup rum
3 tbsp chopped fresh mint
2 tsp grated lime zest
3 egg whites
Mix together. Bake as instructed on box for pan size.
GLAZE:
1/2 cup butter
1/4 cup water
1 cup powdered sugar
1/2 cup rum
Heat to boiling, stir for 3 minutes.
ALTERNATE GLAZE: (I used this one, but next time I'd probably try the other)
3 tbsp rum
2 tbsp lime juice
2 tbsp brown sugar
1 tsp chopped mint
GARNISH:
1 cup whipped cream
2 tbsp powdered sugar
lime zest & mint leaves to finish
ALTERNATE GARNISH (frosting): (I used this one, but read the wrong recipe)
3 tbsp butter
1-1/2 cup powdered sugar
shot of rum
1 tbsp lime juice
1 tbsp lime zest
chopped mint as desired
(I used 3 tbsp of rum... then realized the error (that was from the last glaze recipe). So to compensate, I left out the lime juice, doubled the butter and powdered sugar. This yielded much more frosting than I actually needed.)
Make sure cuppycakes are cool before topping with frosting or it will become a melted runny mess! I used a pastry bag with a star tip to put the frosting on the "bottoms" of the cuppycakes. I used the remaining mint leaves to decorate the tray by sticking individual leaves between the cuppycakes and the papers.
